Braising gives you the best of both worlds–nutty, sweet caramelization and fork tender veggies. We like Honeycrisp apples best in this recipe. They keep their shape during cooking and lend their sweetness to the turnips.
For a pop of fall flavor, garnish braised vegetables with Fried Sage Leaves and Toasted Pumpkin Seeds.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Braised Turnips, Chestnuts, and Apples
Servings
4 Servings
Ingredients
- 3 medium turnips cut into wedges
- 3 large apples cored and cut into wedges
- 2 red onions julienned
- 4 garlic cloves minced
- Extra virgin olive oil such as Colavita
- 12 ounces roasted or cooked chestnuts
- 6 thyme sprigs
- 1 rosemary sprig
- ½ cup dry white wine
- 1 cup chicken broth
- 2 teaspoons tomato paste
- 1 tablespoon honey
- Kosher salt
- Freshly ground black pepper
- Garnish: toasted pumpkin seeds and fried sage leaves see note above
Instructions
- Braised Turnips, Chestnuts, and Apples:
- Preheat oven to 325°F.
- Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown.
- Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth.
- Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid.
- Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more.
- Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.
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